White Chocolate Bread Pudding

Chef Michael Babb

Judie's, www.judiesrestaurant.com, Amherst, MA


  • Stale French bread - enough to fill a 13x9 brownie pan
  • 1 dozen eggs
  • 1 pint heavy cream
  • 1 ½ pints Half & Half
  • 1 1/3 cups granulated sugar
  • 1 ½ cups (packed) golden or light brown sugar
  • ½ pound white chocolate chips, or white chocolate roughly chopped
  • 1 ½ tbsp vanilla
  • ground cinnamon as needed


In a 13x9 pan, add stale bread until just slightly below the lip, leaving about half an inch of room. Sprinkle white chocolate over the top.

In a large mixing bowl, beat the eggs until foamy. Add the heavy cream, Half & Half, sugar, brown sugar and vanilla and whisk until this custard is thoroughly combined. Pour the mixture over the bread and, using both hands, turn the mixture until the white chocolate is evenly dispersed and the bread soaks up the custard. Let stand for 20 minutes.

Sprinkle the top with cinnamon and cover tightly with aluminum foil. Place in a hot water bath, or another 13x9 pan with water in the bottom, and place in a pre-heated oven at 400 degrees.

Bake for 1 1/2 hours, or until the pudding is puffy all the way to the center. The pudding will start to rise around the edges first, but it is important to make sure that the middle also rises. If it does not rise, the custard will not set properly and the pudding will be runny.

Cool, cut into squares with the brown sugar butter rum sauce, and microwave on high for about 30 seconds or until hot. Top with powdered sugar and whipped cream.